Vegetable pad thai

Name: Vegetable pad thai
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz rice noodles; 3 tbsp gluten-free tamari; 3 tbsp brown sugar; 2 tbsp rice vinegar; 2 limes, 1 juiced, 1 cut into wedges; 1 tsp sriracha; 3 tbsp vegetable oil, divided; 3 large eggs; 2 shallots, thinly sliced; 3 cloves garlic, minced; 1 red bell pepper, thinly sliced; 1 cup shredded carrots; 2 cups bean sprouts, divided; 4 stalks green onions, cut into 2-inch pieces; ⅓ cup peanuts, chopped; ¼ cup cilantro, chopped (optional)

Chewy rice noodles tossed in a sweet, tangy, salty sauce with egg, crunchy bean sprouts and lots of peanuts, the takeout classic at home.

35 min total
30 min hands-on
A little more hands-on
Serves 4
About $2.65 a serving
540 calories
Vegetarian
Gluten-free
Dairy-free

Dolly says: Read the steps once before you start. Everything goes smoother after that.

Ingredients

For 4 servings.

8 oz rice noodles
3 tbsp gluten-free tamari
2 limes, 1 juiced, 1 cut into wedges
1 tsp sriracha
3 large eggs
2 shallots, thinly sliced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 cup shredded carrots
2 cups bean sprouts, divided
4 stalks green onions, cut into 2-inch pieces
⅓ cup peanuts, chopped
¼ cup cilantro, chopped (optional)

From your pantry

3 tbsp brown sugar
2 tbsp rice vinegar
3 tbsp vegetable oil, divided

Each serving has about 540 calories, 16 g protein, 76 g carbs and 20 g fat, and costs about $2.65 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No limes? Lemons work.
No sriracha? Hot sauce works.
No red bell peppers? Yellow bell peppers work.
No shredded carrots? Carrots work.
No green onions? Chives work.
No cilantro? Fresh parsley works.

Steps

Tap an underlined word for a quick explanation.

Soak the noodles in a big bowl of very hot tap water 8 to 10 minutes, until bendy. .
Timer: 9 min
Dolly’s tip: They should bend but still feel firm, like undercooked spaghetti. They finish cooking in the pan, so don’t soak them soft.
the tamari, brown sugar, vinegar, lime juice and sriracha in a small bowl.
Dolly’s tip: Pad thai is traditionally soured with tamarind. Lime and rice vinegar get you close with things you can find anywhere.
Heat 1 tablespoon oil in a large over medium-high heat. Scramble the eggs until just set with no runny parts, about 1 minute, and slide them onto a plate.
Medium-high heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Add 1 tablespoon oil, the shallots and garlic and stir 1 minute. Add the pepper and carrot and 2 minutes.
Medium-high heatTimer: 3 min
Add the rest of the oil, the noodles and the sauce and with tongs 2 to 3 minutes, until the noodles soak up the sauce and turn tender.
Medium-high heatTimer: 2 min 30 sec
Dolly’s tip: If the noodles stick or look dry, add a splash of water and keep tossing.
Add the eggs, 1½ cups of the bean sprouts and the green onions and 1 minute more.
Medium-high heatTimer: 1 min
Serve topped with the peanuts, the rest of the sprouts, cilantro and lime wedges.
Food safety: If you’re pregnant, or cooking for small children or older people, cook the bean sprouts until steaming hot or leave them out. Raw and lightly cooked sprouts carry a small risk that rinsing doesn’t remove.